Vinification: Produced from organically farmed, bush trained vines up to 85-years-old planted in decomposed granitic soils. A blend of multiple parcels from Cadalso de Los Vidrios, San Martín de Valdeiglesias & Cenicientos which are cold macerated & fermented in 50% whole-clusters with wild yeasts for upwards of 40 days before being aged 9 months in 300, 400, & 500-liter barrels.